Ground Beef Stuffed Mushrooms

Ground beef stuffed portobello mushroom topped with melted cheese served on a blue plate.

These ground beef stuffed mushrooms are filled with a rich, savory beef sauce, topped with crème fraîche and grated parmesan, then baked until golden and bubbling. They’re easy to make, naturally low carb, and perfect for a quick weeknight dinner or a simple appetiser.

Course Appetizer

Cuisine Greek Inspired

Prep Time 20

Cook Time 15

Total Time 35

Servings serves

Calories 271kcal

Author Peter G

Ingredients

6 Portobello mushrooms
2 tablespoon olive oil
250 grams meat sauce (use my greek meat sauce)
200 ml creme fraiche
50 g Parmigiano Reggiano grated
1 tablespoon flat leaf parsley finely chopped

Metric - US Customary

Instructions

Preheat your oven to 180 deg C.
Prepare the mushrooms by removing the stem and giving them a good wipe. Place them in a baking tray and drizzle the olive oil over them. Bake in the oven for 10 mins.
6 Portobello mushrooms, 2 tablespoon olive oil
Remove the mushrooms from the oven and fill with prepared beef ragu (approx 2-3 tablespoon in each mushroom.). Dollop one tablespoon of creme fraiche over the sauce and top with a little grated cheese.
250 grams meat sauce, 200 ml creme fraiche, 50 g Parmigiano Reggiano
Place back in the oven and heat for a further 15 mins until creme fraiche is browned and bubbling.
1 tablespoon flat leaf parsley
Serve immediately with a little chopped flat leaf parsley.

Notes

Pre-bake the mushrooms to release excess moisture and avoid a watery result.
Use a thick, well-seasoned meat sauce for the best flavour and texture.
Don’t overfill the mushrooms — a generous spoonful is enough.
If there’s excess liquid in the tray, carefully drain it before adding the filling.
For extra depth of flavour, use my Greek-style beef sauce as the base.

Nutrition